Of the 3 recipes I prepared for a recent event, this one was far and away the most popular. The plate of these were gobbled up in no time, with nothing but crumbs remaining. Perfect with a cup of coffee or tea.
The recipe comes from a cookbook I don’t own, Nuts in the Kitchen: More Than 100 Recipes for Every Taste and Occasion by Susan Herrmann Loomis. Susan is a Francophile, although she is/was an American first, finally settling in northern France and some years ago she opened a cooking school in her home. A decade or so ago I attended a cooking class with her (about her cookbook On Rue Tatin: Living and Cooking in a French Town
). She’s actually written many books, the one at top the most recent one.
Reading about this recipe (on David Lebovitz’s blog, as he and Susan are friends, since they live not too far away from one another and both have careers in the food biz) I knew I’d have to try it. The only decision being when and which nut. The when was soon and the which nut was almonds (recipe calls for pecans first, almonds second). The fresh rosemary – such a lovely addition to a sweet bar – is in the base crust. All of it is easy enough to make, although it does require stages. The base must be chilled for at least 30 minutes before baking and the apricot filling must be cooked, pureed, then allowed to cool before proceeding with the recipe. And the base needs to cool to room temp before the bars are put together and finally baked together. So although none of it is difficult, it took several hours to make these and have them ready for cutting and serving – just so you know . . .
One of the requirements for this bar is the use of California apricots. There is a difference between those and the Turkish apricots you more often see. The California ones have a more tart, and bright taste. Turkish apricots for whatever reason, are sweeter. So if you substitute Turkish, reduce the sugar in the filling (probably 1/2 cup down to 1/3 cup). One of the best parts of these is the somewhat piquant taste. At first I thought they were too sweet, but I was baking on/off all day and tasted several cookies, so my palate was jaded when I got to these bars. Two days later they tasted just marvelous with a cup of tea or coffee, and definitely not too sweet.
What’s GOOD: gosh, just loved these. The subtle rosemary is part of what “makes” them, although the apricot puree is thick and tart – good. Would be great for Christmas cookies. I’m sure they’d freeze well, too.
What’s NOT: nothing at all.
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Baked Apricot Rosemary Bars
Recipe By: Adapted from Nuts in the Kitchen by Susan Loomis (via David Lebovitz’ blog)
Serving Size: 16
ROSEMARY DOUGH:
12 tablespoons unsalted butter — cubed, at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 teaspoon vanilla extract
grated zest of half a lemon
1 1/2 teaspoons fresh rosemary — finely chopped [up to 2 tsp if you like rosemary]
1 3/4 cups flour
APRICOT FILLING:
2 cups dried apricots — use California apricots
1 1/2 cups white wine — or use water
1/2 cup granulated sugar
3 tablespoons honey
2 tablespoons brandy
1 pinch salt
CRUMB TOPPING:
1/2 cup flour
1/2 cup packed dark brown sugar
1/3 cup pecans — coarsely chopped, or almonds
1 pinch salt
4 tablespoons unsalted butter — cubed, chilled
1. Line a 9-inch square pan with aluminum foil then butter the insides or spray with cooking spray.
(In the original recipe, the authors said to grease the pan then line it with parchment paper, leaving an overhang on two sides of the pan.)
2. Make the rosemary dough by creaming the butter with the powdered sugar and salt in the bowl of a stand mixer, or by hand, until it’s light and fluffy. Add the vanilla, lemon zest, and rosemary, then gradually add in the 1 3/4 cup flour, mixing until the dough is smooth.
3. Transfer the dough to the prepared baking pan and pat it flat into the bottom of the pan using lightly floured hands Press it all the way out to all the edges. Refrigerate the dough-lined pan for at least 30 minutes.
(No need to wash the mixer bowl; you can use it as is for the crumb topping in step #7.)
4. Make the apricot filling by combining the apricots, water (or wine), granulated sugar, honey, brandy, and a pinch of salt in a medium saucepan. Simmer over low heat for about 45 minutes, or until all the liquid has just about been absorbed. Let cool for a few minutes, stirring, then puree all of it (including any juices) in a food processor until smooth.
5. Preheat the oven to 350ºF.
6. Baked the rosemary shortbread for 25 to 30 minutes, until golden brown. Once baked, let the shortbread cool to room temperature.
7. Make the crumb topping by mixing together the 1/2 cup flour, brown sugar, nuts, salt, and butter in the bowl of the stand mixer, with the paddle attachment, until the mixture just barely starts clumping together.
8. Spread the apricot filling over the shortbread in the pan evenly, then top with the crumb topping. Press the crumbly topping down just a bit to help it adhere to the apricot filling. Bake for 20 to 25 minutes, until the topping is browned.
9. Remove from oven and let bars cool completely in pan. To slice, lift the bars out of the pan by grasping the edges of the foil. Slice into squares.
Storage: The bars can be stored at room temperature or in the refrigerator for up to three days.
Variation: For those of you wishing to use a different dried fruit, the yield on the apricot paste was 2 cups (about 500g), in case you wish to make a substitution.
Per Serving: 316 Calories; 13g Fat (39.0% calories from fat); 3g Protein; 44g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 91mg Sodium.

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